INGREDIENTS

• 1/3 cup raw cashews
• 2 tablespoon nutritional yeast
• 1 teaspoon yellow miso paste
• 1 lemon, juiced and zested
• ½ teaspoon dried oregano
• 2 tablespoons plain plant milk
• Salt and Pepper, to taste
• 2 teaspoons avocado oil
• 1 shallot, diced
• 4 cloves garlic, minced
• 5 oz baby spinach, roughly chopped 1 (15 oz) can cannellini beans, drained and rinsed
• 6 ounces marinated artichokes, drained and chopped
• 3 tablespoons chopped fresh dill
• 3 green onions, finely chopped
• 1 pinch crushed red pepper flakes
• Salt and Pepper, to taste
• Focaccia Bread or small Ciabatta Rolls – sliced for 3-4 sandwiches
• 2 roasted red peppers, sliced
• 3-4 small handfuls baby arugula

INSTRUCTIONS

1. Cover cashews in boiling water for about 15 minutes and then drain.
2. Combine cashews, nutritional yeast, miso, lemon zest, lemon juice, oregano, milk salt, and pepper into a blender and puree until smooth. Set aside.
3. Heat oil over medium heat and add shallots, cooking for 3-5 minutes or until softened.
4. Add garlic, stirring for about a minute, and then add spinach, stirring until wilted.
5. Remove from heat and transfer to a medium bowl, adding beans and roughly mashing with a fork.
6. Stir in artichokes, dill, green onions, crushed red pepper flakes, and salt and pepper, to taste.
7. Stir in the cashew cream, taste, and add salt, pepper, or red pepper flakes, to taste.
8. Cover and transfer to the fridge while you prepare the rest of the ingredients.
9. Toast your bread over medium and either roast your peppers or drain and pat dry if using jarred.
10. Build your sandwich by layering roasted red peppers, the artichoke mixture, and arugula on the bottom piece and add top piece of bread.
     

SERVES: 3-4 (Approximate 20-27 grams of protein per serving)